• med fat 7.40g 7.40%
  • med sat fat 2.67 2.67%
  • low salt 45.40mg 0.04%
  • low sugar 2.56g 2.56%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Pound the onion in a mortar and pestle with water until quite smooth. Squeeze the onion through a clean piece of muslin or chux to extract 10 mls of onion juice. Discard the pulp and extra juice.
  2. Combine the onion juice, garlic, poppy seeds, all the spices, ginger, yoghurt and lamb. Mix well. Cover and refrigerate for 30 minutes.
  3. Soak two skewers in water for 15 minutes, drain. Thread 3-4 pieces of lamb on to the skewer.
  4. Line a grill plate with foil and place the skewers of lamb on the plate. Cook the skewers under medium heat, basting regularly with the margarine for about 7 minutes, turning often.
  5. When cooked, squeeze the lemon juice over skewers. Serve.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 168.33 100.00
Energy (kJ) 819.88 487.08
Protein (g) 14.18 8.42
Total Fat (g) 12.46 7.40
- Saturated Fat (g) 4.49 2.67
- Polyunsaturated Fat (g) 2.30 1.36
- Monounsaturated Fat (g) 4.53 2.69
Cholesterol (mg) 44.90 26.67
Carbohydrate (g) 5.99 3.56
- Sugars (g) 4.30 2.56
Starch (g) 0.18 0.10
Water (g) 132.28 78.59
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 2.01 1.19
Thiamin (mg) 0.12 0.07
Riboflavin (mg) 0.18 0.11
Niacin (mg) 3.12 1.85
Niacin Equivalents (mg) 5.29 3.14
Vitamin C (mg) 7.54 4.48
Total Folate (ug) 16.20 9.62
Total Vitamin A Equivalents (ug) 54.65 32.47
Retinol (ug) 47.71 28.34
Beta Carotene Equivalents (ug) 40.56 24.10
Sodium (mg) 76.42 45.40
Potassium (mg) 351.68 208.93
Magnesium (mg) 26.02 15.46
Calcium (mg) 65.61 38.98
Phosphorus (mg) 173.44 103.04
Iron (mg) 1.73 1.03
Zinc (mg) 2.45 1.45

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